Veal escalopes with Sicilian flavours
Method
- Heat a little oil in a heavy-bottomed pan and gently sauté the red onion for a few minutes, stirring now and again.
- Add the sugar and red wine vinegar. Stir and cook to reduce a bit.
- Then add the sultanas, capers, white wine, stock and a little ground pepper. Stir well and gently cook until reasonably thick.
- Add the pine nuts and parsley. Stir well and briefly cook to warm.
- While the sauce is cooking, flour the veal, season and panfry in a layer of hot oil. When ready, drain on kitchen paper towels.
- Serve the veal with a generous amount of sauce spooned over the top and mash or steamed potatoes on the side.
Ingredients
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olive oil
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1 red onion, finely sliced
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2 tspn caster sugar
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2 tbsp red wine vinegar
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3 tbsp sultanas (or raisins)
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2 tbsp capers
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½ cup dry white wine
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½ cup chicken stock
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sea salt & freshly ground pepper
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3 tbsp pine nuts, lightly toasted
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2 heaped tbsp chopped fresh parsley
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plain flour
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4 large veal escalopes, battened out & cut in half crossways
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.